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Old 08-24-2008, 12:59 AM   #1
MikeFlynn74
 
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For our long cold ass winter nights here in AK

Give me some input!

17.0 American Two-row Pale
2.0 Munich Malt
1.0 Vienna Malt
0.8 Belgian Special B
0.8 Flaked Wheat

60 1 Warrior
60 1 Summit
30 1 warrior
30 1 Summit
10 1.0 Cascade
5 1.0 Cascade
Dry 1.0 Simcoe
Dry 1.0 Amarillo

1.095 (1.085 to 1.099) OG-
I get 116.6 IBU corrected-
Using Wyeast 1272 should yield 9.3%

This is the first time Ive used Vienna or Munich- So let me know if Im using too much


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Old 08-24-2008, 01:01 AM   #2
ericd
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I dunno about special b in an IIPA, almost sounds like what you want is a barleywine.



 
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Old 08-24-2008, 01:03 AM   #3
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You're fine with the vienna and munich. I don't have much more to add except maybe not enough cascade, but I'm a cascade fan.
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Old 08-24-2008, 01:18 AM   #4
MikeFlynn74
 
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Quote:
almost sounds like what you want is a barleywine
Close but I want a nice dry finish.
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Old 08-24-2008, 01:27 AM   #5
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Quote:
Originally Posted by MikeFlynn74 View Post
Close but I want a nice dry finish.
I would add 1lb of plain sugar (cane, corn). Subtract enough of the 2-row to get back to your desired OG.

 
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Old 08-24-2008, 01:30 AM   #6
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If you want a larger hop-nose, you're going to need a lot more late hop additions (think 10 minutes and below).

The recipe in my drop down was ok, but still didn't deliver in the aroma department.

 
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Old 08-24-2008, 01:32 AM   #7
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Originally Posted by PseudoChef View Post
If you want a larger hop-nose, you're going to need a lot more late hop additions (think 10 minutes and below).
Good point. Maybe move the magnum you have for dry hopping to a 60 minute addition then you can shift everything up in the boil.

 
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Old 08-24-2008, 02:12 AM   #8
s3n8
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Quote:
Originally Posted by MikeFlynn74 View Post
Close but I want a nice dry finish.
I just made a barleywine that used 2# corn sugar to keep it from being too syrupy. OG 1.097 - FG 1.012. I used yeast nutrient in the boil, pitched on a cake of Nottingham + 2 minutes of pure O2. It started out as an IIPA, but just kept getting bigger

It is only 2 weeks old, but the samples taste great.

http://www.homebrewtalk.com/showthread.php?t=75727

 
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Old 08-24-2008, 02:56 AM   #9
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I might use Wyeast 1056 for that, just to get the attenuation up as much as possible.
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Old 08-24-2008, 02:59 AM   #10
MikeFlynn74
 
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Weird I thought 1272 attenuated better


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